The Pyramid at Summerhill Pyramid Winery provides a peaceful resting place in which organically-made white, red, sweet dessert, and sparkling wines can age. Summerhill’s intoxicating line of wines may be enjoyed on the Sunset Bistro restaurant’s patio overlooking Lake Okanagan. Wine-lovers may also sample the fruit of Summerhill’s rolling vineyards at a wine-tasting counter or during a wildly-popular and entertaining guided wine tour. Canada’s largest certified organic winery and vineyard is only a short drive from hotels and other attractions in Kelowna, BC. Summerhill Pyramid Winery’s towering Temple of wine makes it difficult for drivers to miss the 80-acre vineyard en route to Kettle Valley. Joining Summerhill’s Wine Club qualifies you for free shipping of these award-winning, certified organic wines direct to your home. Try Summerhill Pyramid Winery's featured recipe and wine combination at home.

Summerhill Pyramid Winery's Cipes Brut Sparkling Wine

• aromas: apple, lime, pear, almonds, grapefruit
• taste: crisp acidity, a soft, creamy mousse, long finish
• serve with: cheeses, fruit, hors d'oeurves, lighter dishes
• the most awarded wine in Canada

The Sunset Bistro at Summerhill Pyramid Winery

• organic and free-range meats, seafood, organic herbs and vegetables
• each dish matched with Summerhill organic wine
• breath-taking dining room and patio views of Lake Okanagan
• newly-constructed wine bar
• online reservations can be made
• full catering facility: weddings, special events, corporate meetings

Featured Summerhill Pyramid Winery Recipe and Wine

Vanilla Yam Puree with Nutmeg Whipped Cream

• 3 LBS Yams (peeled and cubed)
• 1 large white onion (diced)
• 2 tablespoons, butter
• 30 ML salt
• 1 teaspoon white pepper
• 1 vanilla bean, seeds removed
  and set aside (save husk)
• 1 sprig of rosemary
• cheesecloth
• 2.5 L of water
• 250 ML whipping cream

COOKING INSTRUCTIONS:

In a heavy bottom saucepan, sweat onions and butter until translucent. Add Yams and cover with water. Wrap vanilla husk and rosemary in the cheesecloth and add to pot. Bring to a boil and reduce to a low simmer for 20 minutes. Prick with a fork to ensure yams are soft. Remove vanilla bundle from the pot and puree with a hand-held wand blender, or in batches in your counter-top blender or food processor. Soup should have a smooth velvet texture. Add the vanilla beans and adjust the seasoning with salt and pepper. Whip cream in a chilled bowl with nutmeg until stiff peak stage, garnish individual bowls seconds before serving.

Serve with Summerhill Pyramid Winery Chalice, Non Vintage Wine

• made from Merlot grapes, port style
• notes: pecan pie, butter, raisin